1 pound small fresh white mushrooms
3/4 cup red-wine vinegar
1/2 cup vegetable oil
1/4 cup water
1 bay leaf, crumbled
1 teaspoon fennel seed, crushed
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 clove garlic, crushed
1 tablespoon chopped parsley


. Rinse mushrooms quickly or wipe with damp paper towels. In a medium saucepan, combine the remaining ingredients except garlic and parsley, simmer for about 5 minutes.
2. Pour over mushrooms and stir well. Add garlic. Cover and refrigerate at least 12 hours. Stir or turn occasionally. Sprinkle with parsley, drain and serve.
Serve these mushrooms in a salad or as part of a relish tray. Add a pinch of crushed red pepper flakes, if desired.
Marinated White Mushrooms
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